• 30minutes
  • 251calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, P
MineralsCopper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon canola oil

  2. 3/4 pound boneless pork loin chops, trimmed of fat and diced

  3. 1 large onion, diced

  4. 2 tablespoons plus 2 cups water, divided

  5. 4 cloves garlic, minced

  6. 2 teaspoons ground cumin

  7. 2 teaspoons ground coriander

  8. 1 14-ounce can reduced-sodium chicken broth

  9. 1/4 cup cornmeal

  10. 2 15-ounce cans hominy, rinsed (see Ingredient note)

  11. 2 4-ounce cans diced green chiles

  12. 1/2 teaspoon freshly ground pepper

  13. 1/4 teaspoon salt

  14. 1-2 tablespoons lime juice

Instructions Jump to Ingredients ↑

  1. Heat oil in a Dutch oven over medium-high heat. Add pork and cook, stirring once, until just browned on one or two sides, 1 to 2 minutes. Transfer to a plate using a slotted spoon.

  2. Reduce heat to medium-low; add onion and 2 tablespoons water. Cook, stirring occasionally, until the onion is soft and golden brown and any moisture has evaporated, 5 to 7 minutes. Stir in garlic, cumin and coriander and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Whisk in the remaining 2 cups water, broth and cornmeal. Bring to a simmer over high heat, stirring often. Add hominy, chiles, pepper and salt; return to a simmer. Reduce heat to medium-low and cook, stirring often, until the onion is very soft and the mixture is thickened, about 5 minutes. Stir in lime juice to taste.

  3. Return the pork and any accumulated juices to the pot; cook, stirring occasionally, until the pork is just cooked through, 1 to 2 minutes.


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